Instructions

• Preheat the oven to 425°F. Reserve about 1/4 teaspoon of the unsalted butter from the 2 tablespoons for greasing the baking dish and lightly grease the dish with that reserved butter.
• In a medium bowl, combine the 1/2 cup ground almonds, 2 tablespoons all-purpose flour, and the remaining unsalted butter. Stir with a spoon until the mixture is a smooth, spreadable paste.
• Add 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon Worcestershire sauce to the almond paste. Mix thoroughly to combine.
• Place the 4 chicken breasts on a cutting board. If they are uneven, cover each with plastic wrap and pound lightly with a meat mallet or rolling pin to an even thickness (about 1/2 inch).
• Pat the chicken breasts dry with paper towels. Divide the almond mixture into four equal portions and spread one portion evenly over the top surface of each breast, pressing gently so the paste adheres.
• Sprinkle the 1/4 cup slivered or sliced almonds evenly over the almond-coated side of each breast, pressing lightly so the slivered almonds stick to the paste.
• Arrange the chicken breasts, almond-coated side up, in the greased baking dish without overlapping.
• Bake in the preheated 425°F oven for about 15 minutes, or until the almond topping is golden brown and the chicken is cooked through (internal temperature reaches 165°F). If you do not have a thermometer, cut into the thickest part to ensure juices run clear and there is no pink.
• Remove from the oven and let the chicken rest 3–5 minutes before serving. Serve immediately.